Coffee and Walnut Pumpkin Bread
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I know we typically talk about pumpkin breads during the fall, but pumpkin bread can be tasty for a longer period of the year. It’s still cold in many places in the country, so go for it!
This Coffee & Walnut Pumpkin bread is moist and delicious. The addition of instant coffee adds a nice depth of flavor to the bread without changing the overall flavor profile. Simply yummy!.
Enjoy with your favorite warm beverage for breakfast or a perfect snack.
Coffee and Walnut Pumpkin Bread
Ingredients
- 1 T. ground flax
- 3 T. water
- 1 c. all-purpose flour
- ½ t. baking soda
- ¼ t. baking powder
- ¼ t. salt
- 2 t. pumpkin pie spice
- ½ t. instant coffee granules
- 1 c. pumpkin puree
- ¼ c. white sugar
- ¼ c. light brown sugar
- 6 T. coconut oil melted (or butter)
- ½ c. walnuts chopped
Instructions
- Preheat oven to 350°F. Grease an 8×4-inch loaf pan with butter or melted coconut oil.
- Add flax and water to a large mixing bowl and stir to combine. Set aside for 2-3 minutes until thickened. Alternatively, you can replace the flax and water combination with 1 large egg, if desired, just be sure to adjust your shopping list.
- Whisk flour, baking soda, baking powder, salt, pumpkin pie spice, and coffee granules in a small mixing bowl.
- Add pumpkin puree, both sugars, and coconut oil to the wet ingredients. Whisk until smooth. Fold in the dry ingredients with a spatula or a large spoon and mix just until combined. Gently fold walnut into the batter.
- Transfer batter to prepared loaf pan. Bake 55-60 minutes or until toothpick inserted into center comes out clean with a few moist crumbs and top is golden brown.
- Allow the bread to cool to room temperature before slicing and serving. Enjoy!
Nutrition
Loving Life — The Reboot!
Dominique